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Weeknight • Vegetarian

Spicy Black Bean & Corn Tacos

Quick and flavorful vegetarian tacos with seasoned black beans, sweet corn, and a vibrant slaw.

Prep
15 min
Cook
10 min
Servings
4
Level
Weeknight
Spicy Black Bean & Corn Tacos

Spice up your weeknight with these incredibly easy and satisfying Spicy Black Bean & Corn Tacos! These vegetarian beauties are packed with hearty, seasoned black beans, sweet corn, and a zesty cabbage slaw, all tucked into warm tortillas. They're quick to make, bursting with fresh flavors, and so much fun to customize. Get ready for a taco night that everyone will love!

Ingredients

Yield: 4 servings

For the Black Beans & Corn

  • 1 tbsp olive oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn (thawed)
  • 1/2 small red onion, finely diced
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

For the Tacos

  • 8-12 small corn or flour tortillas
  • 1 cup shredded green or red cabbage
  • 1/4 cup chopped fresh cilantro
  • 1-2 tbsp lime juice
  • Sour cream or Greek yogurt, for serving
  • Hot sauce or salsa, for serving (optional)

Preparation

  1. Step 1

    Prepare the slaw: In a small bowl, combine shredded cabbage, chopped cilantro, and lime juice. Season with a pinch of salt and pepper. Toss and set aside to let flavors meld.

  2. Step 2

    Heat olive oil in a large skillet over medium heat. Add diced red onion and cook until softened, about 3-4 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using), and cook for 1 minute until fragrant.

  3. Step 3

    Add the rinsed black beans and thawed corn to the skillet. Stir well to coat with spices. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly saucy. Season with salt and black pepper to taste.

  4. Step 4

    While the bean mixture cooks, warm the tortillas according to package directions (microwave, dry skillet, or oven).

  5. Step 5

    Assemble the tacos: Fill each warm tortilla with a generous spoonful of the spicy black bean and corn mixture. Top with the fresh cabbage slaw, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce or salsa if desired. Serve immediately and enjoy your vibrant taco feast!

Tips

  • For extra creaminess, mash a portion of the black beans against the side of the pan.
  • Add diced avocado or a sprinkle of crumbled queso fresco as additional toppings.
  • Turn this into a bowl by serving the bean mixture over rice or quinoa instead of tortillas.

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